Cream Cheese Swirled Coconut Tres Leches Cake.
Ingredients
- 2 sticks unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 4 eggs
- 1 cup full fat canned coconut milk
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, at room temperature
- 1 1/2 cups shredded coconut
- 1/2 cup canned full fat coconut milk, plus more if needed
- 1 can (15 ounces) sweetened condensed milk
- 1 pinch cinnamon
- 1 tablespoon coconut rum (optional)
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Instructions
- 1. Preheat the oven to 350 degrees F. Grease a 10 inch bundt pan.
- 2. In a large bowl, beat together the butter, sugar, vanilla, eggs, and milk until fully incorporated. Add the flour, baking powder, baking soda, and salt and mix on low-speed until just combined, being sure the batter is completely mixed.
- 3. Spoon half the batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Sprinkle the shredded coconut over top the cream cheese. Spoon the remaining batter over the cream cheese, carefully spreading in an even layer. Transfer to the oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool 15 minutes.
- 3. Spoon half the batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Sprinkle the shredded coconut over top the cream cheese. Spoon the remaining batter over the cream cheese, carefully spreading in an even layer. Transfer to the oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool 15 minutes.
- 4. Meanwhile, make the glaze. In a medium bowl, whisk together the coconut milk, sweetened condensed milk, cinnamon, and coconut rum, if using. If the glaze seems thick, add coconut milk to thin.
- 5. Pierce holes in the top of the cake with a skewer, inserting about halfway through the cake. Slowly drizzle 1/4 of the glaze evenly over cake. Let stand 15 minutes. Invert onto a cake plate with edges and poke holes around the top of the cake. Drizzle with the remaining glaze. Cover and place in the fridge for a couple of hours or up to overnight. Before serving, drizzle any glaze sitting on the plate over the cake. Slice and serve.
Source
Original recipe: View Original